Leg of Lamb on the grill

[porkfatrules]

Wish I had one cooking right now so I could take and post pictures...I'll do that the next time lamb is on sale.

It's one of those things you either love or hate with no in between. I'm a lover and I found my favorite way to make it:

• Take a 6lb (or so) bone in leg and trim the fatty parts off...not all, fat is flavor!
• Cut slits in the large muscle groups large enough to fit garlic cloves. I use 6-8 cloves...yummy!
• Season with Kosher salt and dried oregano, about 2 Tbsp each.
• Place lamb in a large zip lock bag and add enough olive oil (I use Greek EVOO keeping with the theme) to coat the whole leg and a little extra. Squish around so everything is mixed.
• Refrigerate overnight and take it out about an hour before you put it on the grill.
• With the grill set up for the 2 zone indirect method and running around 300 to 325, put the lamb on and walk away for 2 hours.
• Check the temp of the meat and the grill. Add fuel if needed (I use a full chimney and that does the trick).
• I cook the lamb to 130F and remove it and wrap in foil.
• Carve when ready and enjoy!

[Jerod Broussard]

Love lamb. Dad BBQ'd A LOT of sheep back home.

[London]

Sounds like a great recipe. I Will certainly try it. A very good friend from New Zealand taught me a great lamb BBQ for the time when you cant wait 24 hours. Bone it out (butterfly style), and marinade in a zip lock bag for 1 hour with yogurt, cumin, lemon and garlic. 40 mins on low heat, crispy on the outside, just warmed on the inside.

[Dewesq55]

I have done butterflied LOL on the grill a couple of times for Easter. #1 has a recipe somewhere and it always comes out nice. Direct heat but not Warp 10. We like the supposedly gamier tasting New Zealand lamb we get at ShopRite.

DEW

[porkfatrules]

Sounds like a great recipe. I Will certainly try it. A very good friend from New Zealand taught me a great lamb BBQ for the time when you cant wait 24 hours. Bone it out (butterfly style), and marinade in a zip lock bag for 1 hour with yogurt, cumin, lemon and garlic. 40 mins on low heat, crispy on the outside, just warmed on the inside.

Cumin and lamb??? Wow, THAT sounds like a combo I need to try! Thanks for the recipe!